Best Almond Ricotta Cake A 2 Layer Cake Recipes

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ALMOND RICOTTA CAKE RECIPE



Almond Ricotta Cake Recipe image

Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)

Provided by Aysegul Sanford

Categories     Cake     Gluten-Free Cake

Time 2h10m

Number Of Ingredients 12

½ cup unsalted butter (1 stick, room temperature, plus more for greasing )
1 cup organic cane sugar (or white granulated sugar)
4 large eggs (room temperature, separated)
1 cup whole milk ricotta ((8 oz.) store-bought )
1 tablespoon lemon zest (from approximately 2 lemons)
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
2 cups almond flour ((8.4 oz.))
¼ teaspoon sea salt
⅓ cup sliced almonds
2-3 tablespoons confectioner's sugar (optional - for serving)

Steps:

  • Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
  • Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  • Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
  • Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
  • Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
  • Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
  • Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
  • Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
  • Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
  • Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner's sugar, if preferred. Slice into wedges and enjoy!

Nutrition Facts : Calories 491 kcal, Sugar 27 g, Sodium 132 mg, Fat 36 g, SaturatedFat 12 g, TransFat 0.5 g, Carbohydrate 36 g, Fiber 4 g, Protein 14 g, Cholesterol 128 mg, UnsaturatedFat 10 g, ServingSize 1 serving

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Provided by Chantal

Categories     Holidays and Events Recipes     Easter     Desserts

Yield 10

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  • Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
  • Fold in almond flour and ricotta cheese with a silicone spatula.
  • Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
  • Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  • Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.

Provided by Angela Allison

Categories     Dessert

Time 1h2m

Number Of Ingredients 13

1 ¾ cups all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened ((one stick))
1 ½ cups sugar
1 15 ounce container whole milk ricotta cheese
2 large eggs
1 teaspoon almond extract
½ cup almonds, finely chopped
¼ cup sliced almonds
1 tablespoon powdered sugar
1 tablespoon butter, softened
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
  • Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
  • For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.

Nutrition Facts : Calories 289 kcal, ServingSize 1 serving

ALMOND RICOTTA CAKE (A 2 LAYER CAKE)



Almond Ricotta Cake (a 2 layer cake) image

I have seen many versions of this Italian classic in cookbooks, but they all are made in a single springform pan. They are delicious, but tend to fall in the center as they cool......and....they don't have frosting. I like cakes with frosting. So.....this is a hybrid cake with two layers and yummy Ricotta Cheese Frosting. There...

Provided by Garrison Wayne

Categories     Cakes

Time 1h

Number Of Ingredients 23

FOR THE CAKE
4 large eggs, separated, room temp
1 1/3 c superfine sugar
1 c whole milk ricotta cheese
1/3 c heavy cream
3/8 tsp kosher salt
1 tsp orange zest
2 Tbsp amaretto liqueur
3/8 tsp almond extract (not imitation)
1 1/4 c cake flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 c almond meal
FOR THE FROSTING
4 c confectioners' sugar
1 pinch kosher salt
3 Tbsp butter, unsalted, softened
1/3 c whole milk ricotta cheese
1/4 tsp orange zest
1/4 tsp almond extract
2 tsp orange juice
GARNISH
1/3 c sliced almonds

Steps:

  • 1. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
  • 2. Preheat oven to 350 degrees or 325 degrees for convection oven.
  • 3. Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
  • 4. In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
  • 5. Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
  • 6. In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
  • 7. Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
  • 8. Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
  • 9. In a medium bowl mix/beat all the frosting ingredients until smooth.
  • 10. Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.

ALMOND CAKE



Almond Cake image

This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: "It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life." It's not the prettiest cake in the world - Ms. Friend called it "the Shar-Pei of cakes" because it crumbles on the edges and falls in the middle - but it is flawless otherwise. If you care about looks, dust it with confectioners' sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 1h45m

Yield 2 8-inch cakes, 8 servings each

Number Of Ingredients 10

2 sticks butter, softened, more for buttering pan
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon salt
1 1/2 cups granulated sugar
7-ounce tube almond paste
4 egg yolks, room temperature
1 teaspoon almond extract
1 cup sour cream
1 teaspoon baking soda
Confectioners' sugar, for sifting over cake

Steps:

  • Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
  • Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
  • Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram

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